Ingredients

Method

Step 1 Blanch the spinach leaves in boiling water briefly until wilted. Strain and squeeze out excess water through a sieve or colander. Allow to cool.

Step 2 Fry the oregano leaves in the butter 1 minute, then add the spinach and fry for a further minute until well combined. Set aside to cool.

Step 3 In a large bowl, mix the ricotta, parmesan, salt and pepper, sifted flour, nutmeg and egg yolks. When the spinach is cool, chop roughly on a board or in a food processor and add to the ricotta mixture. Mix well.

Step 4 Using 2 tablespoons, or with wet hands, shape the mixture into gnocchi and set aside on a floured baking tray.

Step 5 Boil the gnocchi a few at a time until they float to the surface, then remove with a slotted spoon and drain.

Step 6 Melt the butter in a small saucepan and sauté the sage leaves until aromatic. Do not let the butter brown.Drizzle the butter and sage mixture over the gnocchi just before serving.